Name: Pâté de Gibier Game Pâté (pah-TAY duh zheeb-YAY)
Yield: 1 12 x 2 x 3-in. (30 x 5 x 7.5 cm) pâté, about 2 lb (1 kg)
Cuisine: American
Ingredients: bone-in pheasant; flour; pâte à pâté; white pepper; black pepper; fresh tarragon; prague powder #1; white bread; quatre épices; half-and-half; kosher salt; cognac; leg meat; venison shoulder; juniper berries; powdered gelatin; bone-in rabbit; smoked ham; red wine; garlic; egg; bay leaves; pork fatback; white wine; game bones; aspic; egg; water; minced shallots

Preparation info

1
12 x 2 x 3 in . (30 x 5 x 7.5 cm) pâté

Difficulty
Complex

Appears in

Professional Garde Manger

By Jaclyn Pestka , Wayne Gisslen and Lou Sackett

Published 2010

About

Ingredients

Ingredients	U.S.	Metric
Meats and stock
Venison shoulder or leg m

Method

Procedure

Day 1: Fabrication

Trim excess silverskin from the venison and cut it into 1-in. (3-cm) cubes. Place the venison in a nonreactive container and refrigerate it.
Bone out the rabbit, keeping the saddle meat intact in two long strips. Place the bones in a bowl and refrigerate them.
Trim the rabbit

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Ingredients

Method

Procedure

Day 1: Fabrication

Part of